+
0 (0)

Mains

Mr. Pfister's Cabbage Surprise

Mr. Pfister's Cabbage Surprise
Los Angeles Times

Cooking schools offer classes of all sorts nowadays. With a few hours' time and a modest fee, the amateur chef can learn to prepare a range of possibilities: banana splits or blintzes, pot roast or paella, sushi or soup. And ... Read more

Total time: 1 hour, 10 minutes | Serves 4
  • 1/2 cabbage
  • 4 (1/2-pound) pork loin chops
  • Salt, pepper
  • 1 tablespoon butter
  • 1 onion, sliced
  • 8 ounces egg noodles
  • 2 cups chicken broth

Step 1Cut cabbage into 2-inch wedges and core. Place in 13x9-inch baking dish.

Step 2Season pork chops with salt and pepper. Sear chops in butter over high heat, 2 minutes per side, reserving skillet drippings.

Step 3Place chops atop cabbage in baking dish and arrange onion slices around them. Pour skillet drippings over.

Step 4Cook noodles in boiling salted water according to package directions until al dente, 8 to 12 minutes. Drain noodles, then add noodles and chicken broth to baking dish, along with 1 1/2 teaspoons salt and 1/2 teaspoon pepper.

Step 5Cover and bake at 450 degrees 20 minutes, then reduce heat to 350 degrees and bake until pork chops are tender, 20 to 40 more minutes.


HAVE YOU TRIED


IPA-lada
IPA-lada

Nutmeg-molasses cookies with pears and walnuts
Nutmeg-molasses cookies with pears and walnuts

Coconut Curried Chicken
Coconut Curried Chicken

Butternut squash soup
Butternut squash soup

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Mains

Cassia's whole grilled branzino
Spinach soup with nutmeg and creme fraiche
Spiced mushroom borscht
Tarragon Chicken Salad With Toasted Hazelnuts